Egg Nog Mini Cheesecakes
A deliciously festive dessert, these Egg Nog Mini Cheesecakes are easy, flavorful and the perfect single serving dessert for all your holiday parties!
A TASTY EGG NOG DESSERT
I’m definitely in the “eggnog afficionado” camp. I absolutely love it! Eggnog is amazing to add to holiday desserts since it is perfect for baking. These little cheesecakes are super flavorful with holiday spices and they come out so creamy! They make the perfect single serving dessert for all your holiday guests!
FREQUENTLY ASKED QUESTIONS:
No, you can use Cool Whip or Reddi Whip.
Once they come to room temperature you will want to chill them in the refrigerator for about 3 hours to fully set up.
Yes! I suggest you only bake one tray at a time though so they bake evenly.
Baking the crust first keeps it a bit crunchier and helps it hold up better to the cheesecake filling. You do not have to bake the crust beforehand but I recommend doing so.
These can be stored in an airtight container in the refrigerator where they will keep for up to 4-5 days. They can also be frozen. I suggest freezing before adding the whipped cream. Place in a freezer-safe container separated by parchment paper and they will keep for up to 3 months. To defrost, remove from the freezer into the refrigerator until thawed.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- graham cracker crumbs
- granulated sugar
- salted butter
- nutmeg (optional)
- cream cheese
- greek yogurt or sour cream
- eggnog
- vanilla extract
- ground cinnamon
- egg
- heavy whipping cream
- powdered sugar
HOW TO MAKE EGG NOG MINI CHEESECAKES:
To make the crust: Preheat the oven to 350°F. Line a cupcake pan with 12 paper cupcake liners, and set aside. In a medium mixing bowl, mix together the graham cracker crumbs, sugar, and melted butter. Mix until entirely combined.
Evenly distribute the mixture into the cupcake liners. Firmly press into an even layer. Bake at 350°F for 5 minutes. Remove from the oven and set aside to cool. Keep the oven temperature at 350°F.
To make the filling: In a large mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth.
Add the greek yogurt, eggnog, ground cinnamon, and vanilla extract. Mix until combined.
On low speed add the egg, mix just until combined. The batter will be thin.
Add the cheesecake filling into the 12 cupcake liners. Bake at 350°F for 18-20 minutes, or until the centers of the cheesecakes slightly jiggle but don’t crack. Do not over-bake. Remove from the oven and allow cheesecakes to cool to room temperature. Move them to the refrigerator and chill for at least 3 hours.
To make the whipped cream: In a bowl add the heavy whipping cream and powdered sugar and beat with a hand mixer until stiff peaks form. Add the whipped cream to a piping bag fitted with your favorite tip. Pipe the freshly whipped cream onto the top of each mini cheesecake and sprinkle it with cinnamon. You can even add half a cinnamon stick for more decoration!
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Egg Nog Mini Cheesecakes
Ingredients
Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- 4 tablespoons granulated sugar
- 4 tablespoons melted salted butter
- ¼ teaspoon nutmeg (optional)
Cheesecake Filling:
- 16 ounces (2 blocks) cream cheese, room temperature
- ¾ cup granulated sugar
- ¼ cup Greek yogurt (or sour cream)
- ½ cup eggnog
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 large egg
Whipped Cream: (Optional, see below)
- 2 cups heavy whipping cream
- ¼ cup powdered sugar (also called confectioners sugar)
Instructions
To make the crust:
- Preheat the oven to 350°F. Line a cupcake pan with 12 paper cupcake liners, and set aside.
- In a medium mixing bowl, mix together the graham cracker crumbs, sugar, and melted butter. Mix until entirely combined.
- Evenly distribute the mixture into the cupcake liners. Firmly press into an even layer.
- Bake at 350°F for 5 minutes. Remove from the oven and set aside to cool. Keep the oven temperature at 350°F.
To make the filling:
- In a large mixing bowl, beat the cream cheese and sugar with hand mixer until smooth.
- Add the greek yogurt, eggnog, cinnamon, and vanilla. Mix until combined.
- On low speed add the eggs, mix just until combined. The batter will be thin.
- Add the cheesecake filling into the 12 cupcake liners.
- Bake at 350°F for 18-20 minutes, or until the centers of the cheesecakes slightly jiggle but don’t crack, do not overbake.
- Remove from the oven and allow cheesecakes to cool to room temperature. Move them to the refrigerator and chill for at least 3 hours.
To make the whipped cream:
- In a bowl add the heavy whipping cream and powdered sugar and beat with a hand mixer until stiff peaks form.
- Add the whipped cream to a piping bag fitted with your favorite tip.
- Pipe the freshly whipped cream onto the top of each mini cheesecake and sprinkle it with cinnamon. You can even add half a cinnamon stick for more decoration!
Notes
- These can be frozen, see above on how to do that.
- You can easily double this recipe to make more or save for later.
- Use your favorite eggnog.
- You can use Cool Whip or Reddi Whip instead of homemade.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Could I make these in mini cupcakes trays?
I haven’t experimented with that Audrey but I’m sure you could. Let me know if you try it!